Ballan Wrasse with Classic Caesar Salad

Directions

1. 1

   Catch a fish and fillet it.

2. 2

   Make crispy fish skin croutons: dry fish skin in the oven at 80C for 2-3 hours, then deep fry at 180C for 1 minute.

3. 3

   Make Caesar salad dressing: grind anchovies and garlic into a paste, then combine with remaining ingredients and whisk into a smooth dressing.

4. 4

   Toss romaine lettuce with dressing and capers, then garnish with fish skin croutons.

5. 5

   Pan fry fish fillets over medium heat for 4 minutes on one side, then flip and finish cooking with residual heat.

6. 6

   Plate fish on top of salad and enjoy!